Step 1

Grease a shallow 20cm square cake pan and line the base and sides with baking paper.

Step 2

Leave an extra 2cm on each side to use as handles when removing the fudge from the pan. Slice the cherries in half then finely chop one half setting aside the rest.

Step 3

Pour milk into a saucepan and add the CSR Dark Brown Sugar, glucose syrup and the butter. Stir over a low heat for about 10 minutes until the sugar has dissolved and the mixture becomes glossy making sure it doesn’t boil.

Step 4

Turn the heat up to medium-low and bring to a simmer. Keep stirring constantly for about 6-8 minutes until the mixture thickens and easily falls away from the sides of the pan.

Step 5

Remove from the heat and stir in the chocolate, finely chopped cherries and coconut until they’re combined and the chocolate has completely melted.

Step 6

Spoon the mixture into the pan and smooth the top with a metal spatula. Press the cherry halves cut-side down over the top and set aside for 30 minutes to cool. Cover with plastic wrap and pop into the fridge for about 6 hours or until firm.

Publication: CSR

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